Traditionally, coq au vin is made with a whole cut-up chicken, a bottle of wine and some long, slow braising time in the oven. But who has time for that on a weeknight? Here, we’re speeding it up a bit with easy chicken bites and a quick skillet simmer. Make sure you have a lid that fits over your skillet for this dish.
|3 thick strips of smoked bacon, cut into 1/2-inch cubes||1 tablespoon tomato paste|
|1 1/2 pounds skinless chicken thighs and drumsticks||1/4 teaspoon dried thyme|
|1 cup peeled pearl onions, thawed if frozen||1/2 cup chicken broth|
|1 large carrot, diced||1/4 cup unbleached all-purpose flour|
|1/2 pound crimini mushrooms, thinly sliced||1 1/2 cups red wine|
|2 cloves garlic, minced||1 bay leaf|
Add the bacon to a deep, heavy-bottomed 12-inch skillet and place over medium heat. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat into the pan. Transfer the bacon to a paper towel-lined plate and reserve.
Add the chicken to the pan and cook for 2-3 minutes per side until the chicken is just browned. Transfer the chicken to a plate and reserve.
Add the onions, carrot and mushrooms to the pan and cook, stirring occasionally, for 5-6 minutes until the mushrooms are starting to brown and the carrots have softened slightly.
Add the garlic and cook for 1 minute more, stirring. Add the tomato paste and thyme, and stir to incorporate.
Whisk the chicken broth and flour together in a small bowl and add to the skillet with the red wine. Bring to a simmer.
Return the bacon and chicken to the pan. Cover with a lid and reduce the heat to low. Simmer for 30 minutes, until the meat is pull-apart tender and falling off the bone.
Remove the bay leaf before serving.
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